Vegan Mexican Sweet Potato Hot Chocolate Recipe

Vegan Mexican Sweet Potato Hot Chocolate Recipe

Today we are making a Vegan Mexican Sweet Potato Hot Chocolate Recipe! Don’t bash veggies in your drink till you try it! Sweet Potato makes hot chocolate thicker, creamier, and overall healthier to add it in. It’s really useful to throw in leftover sweet potato into my drinks like this, since it’s something I commonly have already boiled and left in my fridge. 

I’ve even tried white bean paste in my drinks before! In the past, I had tried making homemade matcha mochi. I realized how easy it was, when all I needed were the main ingredients of white bean paste mixed with sugar (which is an ingredient in mochi, called shiroan). However, I couldn’t find this white bean paste anywhere where I lived, so I decided to make my own! The mochi used the shiroan, glutinous rice flour, matcha (or whatever flavor your mochi is), and that was pretty much it.

Although the ingredient list was simple, it was much more difficult to shape the mochi into a perfect ball! So after my lumpy matcha-mochi-making, I had no use for the leftover homemade shiroan. I kept it in the fridge for a while, but when I was making this hot chocolate, I tried to use white bean paste in it as well, to experiment. Again, like I mentioned above, bean paste clumps HARD. This stuff clumps up to form just a WAD of gunk in your drinks. I mean, bean paste isn’t supposed to be liquidy and dissolvable in drinks to begin with, right? So anyways, trying sweet potato puree worked way better.

With sweet potato, it’s much more of a subtle flavor, and it doesn’t clump nearly as much as the bean paste did with me. Sweet potatoes also have somewhat of an earthy flavor, and not as buttery as regular potatoes do. I’m sure some kind of taro root, yam, or butternut squash could try to be substituted instead! I mean – your hot chocolate will be purple if you use taro … anyways.

What’s Mexican-Style?

So why specifically Mexican-style hot chocolate? There’s a creamy Mexican drink by the name of Champurrado. This is a corn-based hot chocolate – commonly using masa harina (a type of corn dough) or corn flour (dried and ground corn). Due to this being the common base, this is also called an atole-based drink. Then along with that, you add water and/or milk, piloncillo (unrefined cane sugar) cinnamon, anise and/or cloves, and vanilla flavor.

These drinks are whisked with something called a molinillo, which is a specific type of wooden whisk. This whisk is rolled between the palms of your hands, then moved back and forth in the drink to aerate and froth it! Traditionally, this drink is served either for breakfast, or as an afternoon snack, with churros. It is also common to drink this during the Day of the Dead and Las Posadas, where it is served with tamales. 

This drink did originate in Mexico, since chocolate is native to the area and was first cultivated by the Mayans and Aztecs. The Mayans also used cocoa beans in their ceremonies, such as in trading, but chocolate drinks date back as far as 450 BC! In the sixteenth century, Spain invaded the area and brought chocolate (as one of many items) back to their country. This chocolate was a luxury at the time, and only something the rich could afford. At that time, early Spanish colonists began drinking a beverage made of water and masa harina, but it was later modified to add sugar, milk, and chocolate!

Let’s finally go onto the recipe! I hope you enjoy this, cozied all up to your fireplace with your avocado socks and your buttoned up Christmas red flannel pajamas … aren’t we all?!

Why You’ll Love This Sweet Potato Hot Chocolate Recipe

Warm & Spicy Mexican Twist: This hot chocolate is not your average cup of cocoa—it has a delightful Mexican-inspired twist that adds both warmth and a unique flavor profile. Sweet potatoes bring a subtle natural sweetness, but the real magic happens with the addition of cinnamon and a touch of chili powder. The cinnamon adds a cozy depth, while the chili powder provides a gentle kick, creating a beautiful balance of sweet, spicy, and earthy tones. It’s a drink that’s perfect for chilly nights, giving you that warm hug in a mug but with a sophisticated twist that makes every sip feel like a treat.

Healthy Indulgence: Unlike traditional hot chocolate, which often relies on heavy cream or full-fat dairy to achieve a rich texture, this vegan version uses nutrient-dense sweet potatoes to create that creamy, velvety mouthfeel. Sweet potatoes bring a natural thickness that makes this drink feel luxurious without adding empty calories. Plus, they’re loaded with fiber, vitamins (like Vitamin A and C), and antioxidants, so you’re not only indulging your taste buds but also giving your body a nutritious boost. The result is a satisfying, chocolatey treat that feels like pure indulgence yet is made from whole, plant-based ingredients. This way, you can enjoy that chocolate craving and even get a few health benefits on the side!

Substitutions

Oat Milk: For the best frothy texture, use unsweetened oat milk or another plant-based milk that froths well, such as a barista-style milk. You can also experiment with different varieties like almond or cashew milk depending on your taste preference and desired creaminess.

Vanilla Extract: When choosing vanilla, I prefer non-alcoholic vanilla flavor (which is different from the extract, since it does not contain alcohol and cannot legally be labeled as “extract.”) Look for vanilla (whether you choose vanilla extract or vanilla flavor) without added color or dyes, like caramel color.

Coconut Sugar: Swap in xylitol, cane sugar or your favorite sugar. Keep in mind that not all sugars are considered refined sugar-free.

Cacao Powder: Cacao is the raw, unprocessed version of cocoa powder. Due to the heat used in the processing steps, cocoa has a slightly different flavor, and is not considered a “raw” food. In this recipe, you can interchange the two.

Sweet Potato Puree: Boil a sweet potato and blend it to make puree, then keep one tbsp aside for this drink. You can use the remaining puree in other recipes (it’s great to thicken smoothies and add a health kick)! t

Sweet Potato Hot Chocolate Recipe Notes

• Hot chocolate is not complete without whip! You can find vegan whipped cream from a can at the grocery store, just like dairy whipped cream comes from an aerosol can. There are coconut-based whipped creams (like Gay Lea, the brand that’s in the grocery stores in my area), almond-based, soy-based and more.

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If you make this Vegan Mexican Sweet Potato Hot Chocolate Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!